I was a guest on a TV show years ago and watched a chef whip up this special holiday version of one of my favorites. I think I ate the whole bowl by myself! Since then, I’ve changed it up to suit my own tastes. I love the Christmasy colors as well as the spectacular taste. This is a world class appetizer!
3 ripe Hass avocados, seeded, peeled, and coarsely mashed
½ cup canned salsa verde (green salsa)
4 Tbsp. chopped fresh cilantro or parsley leaves
1 fresh jalapeño, seeded and finely chopped
1 tsp. coarse garlic salt
Juice from 1 large lime
1 cup dried sweetened cranberries (such as Craisins) or dried cherries, soaked in water for ten minutes, drained, and squeezed dry. (Or if you prefer you can use fresh cranberries but I love the Craisins…a bit sweeter!)
Coarsely mash avocados and fold in remaining ingredients. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap pressed against the surface of the guacamole. Serve with tortilla chips—red and green if available. Makes about 12 average servings—or 6 for me. (I love guacamole!)
Simple Idea
Make your own chips by cutting flavored flour tortillas into pie wedges—or use a cookie cutter to cut out shapes from pesto flavored (green) and sun-dried tomato flavored (red) tortillas. Brush with olive oil, sprinkle with garlic salt and cumin, and bake at 350º until crisp.
Simpler Idea
If time is really short, just buy commercial guacamole and add the cranberries to it with a squeeze of lime juice to freshen the taste.
Recipe featured in The Christmas Kitchen a Gathering Place for Making Memories with Tammy Maltby with Anne Christian Buchanan. All rights reserved. Buy now http://tammymaltby.com/the-christmas-kitchen
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